FIELD DOCTOR Green Risotto (396g)

Whole short grain rice with fresh basil, peas, spinach, edamame, courgette and broccoli, topped with pecorino cheese + pine nuts.

• Recipe certified low FODMAP by Monash University
• Dairy free
  
• Gluten free
• 2 of 5 a day

Ingredients

SOYA Milk  [Spring Water, SOYBEANS], Brown Rice (14%), Spinach (10%), Broccoli (8%), Spelt (8%) (WHEAT), Peas (8%), Onions, Courgette (5%), Asparagus (5%), Fennel, Extra Virgin Olive Oil, Leeks, Pecorino Style Cheese (2%) [Ewe's MILK, Vegetarian Rennet, Salt, Cultures], Garlic, Pine Nuts (1%), Tapioca Starch, Basil (0.5%), Yeast Extract [Yeast Extract, Salt], Mixed Herbs [Parsley, Thyme, Tarragon, Sage], Salt, Parsley, Lemon Zest

For allergens, see ingredients, in BOLD CAPITALS. 

This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.

Field Doctor uses tree nuts in almost all their meals.

This meal is not suitable for anyone with an onion allergy. Whilst this meal does not contain onions, Field Doctor uses low FODMAP onion infused extra virgin olive oil (the onions are strained out of the oil before used in cooking).

Heating instructions

Cooking from frozen:

Microwave

8 mins
Remove sleeve and pierce film. Cook for 4 mins. Stir, re-cover and cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!

Oven

Oven 195°C / 175°C Fan / Gas mark 5 50 mins Preheat oven. Remove sleeve and pierce film. Cook for 50 mins, ideally on a flat baking tray, and then stir. Rest for 2 mins, check piping hot & enjoy!

Storage

Keep frozen below -18C and do not refreeze if defrosted.